Crack Chicken Sandwiches

Instructions:

1. Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick spray.
2. In a large stockpot, melt cream cheese over medium heat, stirring often.
3. Stir in ranch mix, onion powder, and black pepper until smooth and combined. Remove from heat.
4. Mix in green onion, shredded chicken, crumbled bacon, and 1 cup cheddar until well incorporated.
5. Place the bottom half of rolls into the prepared baking dish.
6. Spread the chicken ranch mixture evenly over rolls.
7. Sprinkle the remaining 1½ cups cheddar cheese on top.
8. Place the top rolls over the cheese.
9. Brush melted butter over the rolls, then sprinkle with parmesan.
10. Add chopped chives on top.
11. Cover with foil and bake 25 minutes.
12. Remove foil and bake an additional 5–8 minutes, until golden brown.
13. Let rest 5 minutes before slicing into sliders.

Variations:

• Use pepper jack cheese instead of cheddar for a spicier flavor.
• Add jalapeños or diced green chilies for extra heat.
• Swap bacon for ham or turkey to change up the flavor profile.
• Serve with a drizzle of ranch or BBQ sauce for dipping.

Tips:

• Rotisserie chicken works beautifully and saves time.
• If preparing ahead, assemble the sliders, cover tightly, and refrigerate. Bake just before serving.
• To keep the rolls from getting soggy, bake uncovered for the last few minutes to crisp up the tops.